We had a fantastic array of food for our cocktail hour. Every guest had ample options regardless of preferences. There were various hors d’oeuvres, an ice sculpture, a seafood display, and a carving station. My favorite was the shrimp cocktail and Kris loved the pierogies! We added some rustic touches for our reception. Our florist made beautiful centerpieces with succulents and flowers in dusty pink and grayish blue, while our sweetheart table was decorated by the bridesmaids’ gorgeous bouquets. I used my crafting skills to make signs in colors matching the flowers, framed in rose gold. I also made our “card cage,” table numbers, and Mr. & Mrs. sign, using rose gold or rose gold glitter.
Dinner at Birchwood was excellent. We had a Caesar salad as an appetizer. My mother had specific preferences and was able to have a special salad just for her. The entrées were prime rib of beef, chicken marsala, and grilled salmon. We were thrilled to combine two layers of red velvet with a layer of dulce de leche in the middle of our wedding cake, which was served with an almond tuile cup with vanilla ice cream, chocolate ganache, and a chocolate-covered strawberry. The cake was both beautiful and delicious! Our reception maintained a multicultural theme by including songs in English, Polish, and Hebrew. All our guests were up dancing and it was great to see everyone we love together.